Hors d’Oeuvres at 6:30, Dinner at 7:00

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Palladino, Gavi del Comune di Gavi, D.O.C.G. ‘19

Zuppa

Burgundy Truffle Bisque, Lobster, Rock Shrimp, Asparagus Tips and Shaved Truffles

Palladino, Gavi del Comune di Gavi, D.O.C.G. ‘19

Palladino, Barbera D’Alba Superiore, D.O.C. ‘18

Pasta

Pumpkin Gnocchi, Truffle Cream, Champignon Mushroom Tartufata, Parmigiano Reggiano and Shaved Truffles

Palladino, Barbera D’Alba Superiore, D.O.C. ‘18

Giacomo Grimaldi, Dolcetto D’Alba, D.O.C. ‘18

Insalata

Shaved Muscovy Duck, Belgian Endive Tips, Roasted Hazelnuts, Grana Padano Cheese, Arugula, Dolcetto-Shallot Vinaigrette and Shaved Truffles

Giacomo Grimaldi, Dolcetto D’Alba, D.O.C. ‘18

Gianni Gagliardo, Barolo, D.O.C.G. ‘16

Primo

Prosciutto Wrapped Wild Boar Chop, Spaghetti Squash, Fried Leeks, Barolo Glaze and Shaved Truffles

Gianni Gagliardo, Barolo, D.O.C.G. ‘16

Palladino, Barolo del Comune di Serralunga d’Alba, D.O.C.G. ‘15

Secondo

Braised Wagyu Shortribs, Chanterelle Mushrooms, Truffle-Parmesan Risotto and Shaved Truffles

Palladino, Barolo del Comune di Serralunga d’Alba, D.O.C.G. ‘15

Dolce

Burgundy Truffle Infused Moscato Zabglione, Savioardi and Fresh Strawberries

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$100. per person does not include tax or gratuity

Chef de Cuisine John Mechling

Executive Chef Michael Annandono